Salmon Pilaf With Green Onions

Total Time
10 mins
30 mins

From Good Housekeeping with adaptations.

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  1. Prepare rice as label directs, without salt. (I've subsituted no-salt chicken broth.) Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf.
  2. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally.
  3. Season salmon with teaspoon freshly ground black pepper. Add salmon to skillet and cook 7 to 8 minutes or until opaque throughout, stirring occasionally. Remove skillet from heat; spoon off and discard any fat, but leave salmon in skillet.
  4. Stir cooked rice and teriyaki sauce into skillet with salmon until well blended. To serve, garnish with dark green-onion slices.
Most Helpful

5 5

About four stars in taste, but five for the easiness of it all. Very simple and quick way to eat salmon.

5 5

Absolutely loved this recipe! I used a bit more salmon and cooked 2 cups of white rice to go with it. Made some minor changes: 1) sautéed one cup of frozen mixed veggies with the remaining oil from cooking salmon. ; 2) added 1 tablespoon oyster sauce in addition to teriyaki sauce. Delicious! Thanks for sharing!

4 5

This is a nice basis for a meal. I added a vegetable (and thus extra saucyness). I cooked the rice in my rice cooker, cooked my vegetable (in future will also saute garlic and onion in that step), then added my cooked rice and sauce (I did not have teriyaki so used an assortment of Asian-type things) and stirred it all together in the vegetable pan. Then I pushed this mixture to the sides of my pan and added my rather thin pieces of salmon, which just poached/steamed in in the juiciness for probably 10 minutes or so. I served the salmon in large pieces over the stirred-together veg/rice mixture. It was very tasty, and a nice variation on a stir-fry type theme. --M